Cheesy Chicken Casserole with Cauliflower Rice takes on all of the same flavors of a traditional cheesy chicken and broccoli casserole but with only 8 net carbs per serving. It’s an easy dinner recipe that the whole family will love.
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Are you a fan of a good old-fashioned cheesy chicken and broccoli casserole? You know the one that’s loaded with juicy chunks of chicken and broccoli swimming in rice and cheese sauce?
Well, now you can enjoy that same comforting meal and delicious flavors with less carbohydrates and even more vegetables.
The primary change is to use cauliflower rice instead of traditional rice. Then, mix in seasoned chicken, broccoli, and plenty of cheese with a little chicken stock and heavy cream to make the cheese sauce even creamier.
This is definitely a dish where the other flavors take over the cauliflower, so even if you’re not the biggest fan, you may still love this casserole.
Why This Recipe Works
Classic chicken casserole flavors and ingredients are used to create an equally delicious dish with a fraction of the carbohydrates.
It’s made with family-friendly ingredients that even the kids will love.
This chicken casserole has only 8 net carbohydrates per serving. It’s also gluten free.
Step-By-Step Instructions
Ingredients
- 12 ounces bacon (diced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- 1 tablespoon adobo seasoning
- 2 cloves garlic (minced)
- 4 cups cauliflower rice
- 2 cups broccoli florets
- 1/2 cup chicken stock (or bone broth)
- 1/4 cup heavy cream
- 8 ounces gouda cheese (shredded): this recipe has been tested with several different types of cheese. Gouda and fontina are the two I’d recommend the most.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the chicken into bite size cubes, mince the garlic, and shred the cheese.
Rice the cauliflower or buy it pre-riced at the grocery store. See this post on How to Rice Cauliflower, if needed. Frozen cauliflower rice is not recommended.
Preheat your oven to 350°F.
Create!
Add the diced bacon to a large skillet over medium heat. Cook, stirring often, until just crisp.
Remove the bacon with a slotted spoon to a paper towel-lined plate. Set aside.
Drain all but 1-2 tablespoons of the bacon grease out of the pan and return it to the stove top.
Add the chicken to the skillet and season with the adobo.
Cook until no longer pink in the center, about 5-7 minutes.
Mix in the garlic and cook an additional 30-60 seconds.
Transfer the chicken to a large casserole dish along with the riced cauliflower, broccoli florets, chicken stock, heavy whipping cream, and half of the gouda cheese. You can also mix in half of the bacon, if you’d like. I personally prefer to put all of the bacon on top so that it stays crisp.
Top with the remaining Gouda and bacon.
Cover the casserole dish with a lid or aluminum foil and bake for 45 minutes.
Remove the cover and bake an additional 5 minutes or until the cheese on top is melted and bubbly.
Present!
Serve hot right out of the casserole dish.
Tips and Techniques
- Shred the cheese from a block. Do not use pre-shredded cheese as it contains a starch to prevent it from sticking to itself. This starch can make the cheese grainy when melted.
- Save time by purchasing already riced cauliflower from the produce section. Frozen riced cauliflower is not recommended and may lead to a more “watery” casserole.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
Can You Make Chicken Casserole Ahead Of Time?
Yes. You can make this casserole ahead of time and keep it in the refrigerator if you plan to cook it within 1-2 days. Or, you can assemble the casserole and freeze it, unbaked, for up to 4 months.
You can bake it from frozen or allow it to thaw overnight in the refrigerator. If baked from frozen, you may need to add an extra 10 minutes to the cook time.
Can You Freeze Chicken Casserole Once It Has Been Baked?
Yes. Freeze it in airtight containers for up to 4 month for best results. Thaw before reheating.
More Low Carb Casserole Recipes
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Cheesy Chicken Casserole with Cauliflower Rice
Ingredients
- 12 ounces bacon (diced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- 1 tablespoon adobo seasoning (or another all purpose seasoning)
- 2 cloves garlic (minced)
- 4 cups riced cauliflower (from 1 medium head of cauliflower)
- 2 cups broccoli florets
- 1/2 cup chicken stock (or bone broth)
- 1/4 cup heavy whipping cream
- 8 ounces Gouda cheese (shredded)
Instructions
- Add the diced bacon to a large skillet over medium heat. Cook, stirring often, until just crisp.12 ounces bacon
- Remove the bacon with a slotted spoon to a paper towel-lined plate. Set aside.
- Drain all but 1-2 tablespoons of the bacon grease out of the pan and return it to the stove top.
- Add the chicken to the skillet and season with the adobo.1 1/2 pounds boneless, skinless chicken, 1 tablespoon adobo seasoning
- Cook until no longer pink in the center, about 5-7 minute.
- Mix in the garlic and cook an additional 30-60 seconds.2 cloves garlic
- Transfer the chicken to a large casserole dish along with the riced cauliflower, broccoli florets, chicken stock, heavy whipping cream, and half of the gouda cheese. You can also mix in half of the bacon, if you'd like.4 cups riced cauliflower, 2 cups broccoli florets, 1/2 cup chicken stock, 1/4 cup heavy whipping cream, 8 ounces Gouda cheese
- Top with the remaining Gouda and bacon.8 ounces Gouda cheese, 12 ounces bacon
- Cover the casserole dish with a lid or aluminum foil and bake for 45 minutes.
- Remove the cover and bake an additional 5 minutes or until the cheese on top is melted and bubbly.
Notes
Tips and Techniques
- Shred the cheese from a block. Do not use pre-shredded cheese as it contains a starch to prevent it from sticking to itself. This starch can make the cheese grainy when melted.Â
- Save time by purchasing already riced cauliflower from the produce section. Frozen riced cauliflower is not recommended and may lead to a more "watery" casserole.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
This recipe was originally posted on January 28 2019. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in March 2024.
Terry Stenson says
I made this last night as I love anything with veggies, cheese, and chicken! This was just great! The addition of bacon gave it real flavor! I will have plenty for my lunch and since this is so filling I won’t be tempted to snack. Thanks so much for this recipe.
Lauren says
Thanks Terry! Glad you enjoyed it 🙂 Lauren
Tayler Ross says
Bacon..cheese..broccoli..chicken..this recipe totally had my mouth watering it was so good!
Beth Neels says
I love cauliflower rice casseroles! Such a great idea to lighten it up a classic with the cauliflower rice! We loved it!
Claudia Lamascolo says
I am all about low carb these day and loved this option! So good and what a great healthy alternative!
Jacqueline Debono says
This chicken with cauliflower rice casserole sound and looks delicious. Fontina is my favourite cheese for cooking. It melts so beautifully!
Kelly Anthony says
We enjoyed this low carb option for a chicken casserole. I am always looking for new ways to get my kids to eat more veggies and they loved this.